Description
These Mini Pancake Muffins are the perfect grab-and-go breakfast treat! Light, fluffy, and customizable with your favorite mix-ins like chocolate chips, blueberries, or bananas. Ready in under 25 minutes and ideal for meal prep.
Ingredients
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1 1/2 cups all-purpose flour (or whole-grain flour for a healthier option)
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3 tablespoons sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 1/4 cups milk (dairy or plant-based)
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1 large egg
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3 tablespoons melted butter (or coconut oil for dairy-free)
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1 teaspoon vanilla extract
Optional Mix-Ins:
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Chocolate chips
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Blueberries
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Chopped bananas
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Diced apples & cinnamon
Instructions
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Preheat oven to 350°F (175°C). Grease a mini muffin pan or line with paper liners.
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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In another bowl, mix milk, egg, melted butter, and vanilla extract.
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Combine wet and dry ingredients, stirring until just combined. Avoid overmixing.
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Fold in your desired mix-ins.
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Fill each muffin cup about 3/4 full.
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Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
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Let cool slightly, then serve warm with maple syrup, melted butter, or fresh fruit.
Notes
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Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.
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Freeze for up to 3 months and reheat as needed.
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Customize with your favorite mix-ins for endless flavor possibilities!
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American